which point FDA really began to standardize health claims to include
the ingredient information, serving sizes and terminology indicating
a product as “low fat” or similarly. By 1993, the first version of a nu-
tritional table with per serving information was finalized and has for
the most part remained unchanged, except for the addition of trans fat
data in 2006.
Come 2015, the FDA will release a new and improved nutritional table
format, aimed to make it easier to read and understand (see Image 2).
Parts of the label, such as the caloric measurement, will be more pro-
nounced. You can also expect to see some new information, like added
sugars, while other information will be removed. Serving sizes will even
be changing to more accurately reflect a true serving size based on to-
day’s standards. This is all in an effort to make the label and information
within it a more valuable tool for consumers to be mindful of health
risks like obesity, high blood pressure and cardiovascular diseases.
Once finalized, the industry will have two years
(from the effective date) to make sure labels and
packaging are in compliance. While CPCs have most
likely already engaged their teams to start research-
ing these changes for their product lines, it will
certainly take time to update all labels to conform.
If you are interested in more details, the FDA’s web-
site (fda.gov) has additional information. The three
specific areas addressed by these changes include:
• Greater understanding of nutrition science
• Updated serving size requirements and new
labeling requirements for certain package sizes
• Refreshed design
SOLUTIONS TO HELP ENSURE COMPLIANCE
The good news is that there are simple software solutions for prepress
providers to help ensure a new product label is in compliance with
these regulations, as well as update legacy art by changing the param-
eters or affected elements, provided software is kept up to date. Here I
will address the first level of defense and in part two of this article (in
October’s FLEXO®), I will discuss powerful dynamic solutions.
The first step is to start by preflighting the file, which quickly scans
the job, identifying things like font size issues (see Image 3). Ideally,
you need a tool that doesn’t simply provide a list of violations, but
actually highlights each error in the artwork and allows the operator
to zoom in to desired areas, so the user can better evaluate and correct
within Adobe Illustrator (see Image 4). Of course, a preflighting tool
Image 2: The proposed new nutritional label and its alternate formats. Images courtesy of FDA
Image 3: Text requirements based on European regulations
34 FLEXO | SEPTEMBER 2014
PROPOSED LABEL / WHAT’S DIFFERENT
Nutrition Facts
8 servings per container
Serving size
2/3 cup (55g)
Total Fat 8g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 0mg
Sodium 160mg
Total Carbs 37g
Dietary Fiber 4g
Sugars 1g
Added Sugars 0g
Protein 3g
12%
5%
0%
7%
12%
14%
Vitamin D 2 mcg
Calcium 260mg
Iron 8 mg
Potassium 235mg
10%
20%
45%
5%
% DV*
* Footnote on Daily Values (DV) and calories
reference to be inserted here.
Calories 230
Amount per 2/3 cup
Servings:
larger,
bolder type
Updated
Daily
Values
%DV
comes first
New:
added sugars
Change
of nutrients
required
Serving sizes
updated
Calories:
larger type
Actual
amounts
declared
New
footnote
to come